Using avocado oil instead of olive oil or butter when searing steak prevents burning and delivers a juicy, caramelised crust every time, according to cook Ashlea Carver. Many home cooks assume steak is straightforward to prepare given it only requires a few minutes, but selecting the incorrect cooking fat can leave it charred and bitter.
Why Olive Oil and Butter Fail
Olive oil and butter are both widely used, yet each has a low smoke point, meaning they can begin to burn at the high temperatures required to properly sear a steak. Once either starts to burn, achieving a good crust becomes impossible, leaving you with meat that is scorched on the outside while remaining rubbery and undercooked within.
Ashlea Carver, a cook and the creator of All The Healthy Things, has revealed a wonderfully simple method for producing a juicy steak with a perfectly caramelised crust — and all you need is avocado oil. Ashlea said: "Avocado oil [is] my go-to oil for searing steak because it has a high smoke point, which means it can withstand the higher temp needed for searing the steak without burning."
The Benefits of Avocado Oil
Olive oil is a staple in most kitchens, which explains why so many people reach for it when cooking steak. However, it burns far too rapidly and fills the kitchen with smoke, making it far from the ideal choice, reports the Express. Butter is perfectly acceptable as a baste to add flavour towards the end of cooking, but using it to cook the meat from the outset will result in a bitter, smoky finish.
Avocado oil can tolerate temperatures of up to 250°C, enabling it to sear a steak effectively, delivering a deeper crust with superior flavour and texture. It may appear straightforward, but using avocado oil when cooking a steak will make the process considerably simpler, eliminating any flare-ups while ensuring you achieve the finest crust possible.
How to Make a Better Steak
You will need: two ribeye steaks, two tablespoons of avocado oil, four tablespoons of unsalted butter, two sprigs of fresh rosemary, and four cloves of garlic. It's worth noting that you don't require a great deal of seasoning to produce a flavoursome steak; in reality, a little salt is all you need to maximise its juiciness.
As a steak cooks, its juices tend to migrate towards the surface, which can result in the meat losing much of its flavour if it hasn't been properly seasoned. If you season your steak with salt (and pepper, if preferred) approximately 30-60 minutes prior to cooking, the salt initially draws moisture from the surface. This subsequently dissolves the salt, which is then reabsorbed into the meat. This culinary technique is known as dry brining, as it renders the exterior of the steak drier so it browns more effectively during cooking, while the interior retains its juices, producing a considerably more flavoursome result.
Method
Begin by removing the steaks from the fridge and allowing them to rest on the kitchen counter for 30 to 45 minutes before cooking. This allows the meat sufficient time to reach room temperature, ensuring it cooks more uniformly, reducing the risk of burning the crust or leaving the centre undercooked.
Before setting the steaks aside to rest, pat them dry using kitchen paper and season generously with salt and pepper. This technique, known as dry brining, assists the steak in developing a richer and superior crust throughout the cooking process.
Once you're prepared to begin cooking, position a cast-iron pan over a medium-high heat and, when hot, pour in the avocado oil. Place the steaks in the pan once the oil is hot and shimmering. Cook for four to five minutes, or until a rich golden-brown crust develops.
Turn the steaks over, then add the butter, garlic, and rosemary to the pan. As the butter melts, use a spoon to baste the steaks as they cook. Cook for a further three to five minutes, depending on how you prefer your steak done. When the steaks are cooked, remove them from the pan, transfer them to a plate and allow them to rest for 10 minutes before serving.
Steaks require time for their juices to redistribute following cooking, and if you slice into the meat prematurely, all its flavoursome juices will run out, leaving the meat quite dry. Preparing a delicious steak is straightforward if you exercise patience and employ the correct ingredients; you'll achieve the most succulent and flavourful outcomes every time.
